Ah, the warm, green days of summer … I remember you well and am hankering for your return! I began this post in the explosion of that green and expansive energy, thrilled to have inherited a community garden plot with volunteer FENNEL sprouting up and maturing several plants plus an absolutely prodigious number of seeds.…

Wishing you all, and all beings, a night and life with warmth, security, love and Light. Happy New Year! Last year I started a new tradition – getting out and up to view new year’s day sunrise from Horsetooth Reservoir, in the Colorado foothills just minutes from my home. This second “first light” watching the…

I’ve been having a grand time testing this beautiful bread with different flour blends, and to me, this quinoa flour version creates the best: a fabulous, nutty bread with lovely, cake-like texture. The added bonus is grinding the quinoa flour myself, in my trusty coffee grinder. (I grind mine on the “fine” grind option, twice.…

Thanks to Slow Food International‘s 3 week #EatLocal challenge, I have become so much more connected to the community where I live, Fort Collins, Colorado, USA. We live just east of the foothills of the Rocky Mountains, here, at 4900 some odd feet above sea level, in the north eastern part of the state. As…

What a delight to combine these lovely Ela Family Farms pears with sour Montmorency cherries, elderberries, dried Stanley plums and local honey in a poaching syrup that is rosy and inviting! And then, infuse dried lemon verbena from my own garden this summer – in raw cow’s milk from Taft Hill Dairy, thicken the custard…

Slow Food International’s Eat Local Challenge continues and I am getting caught up on my posts! Going to the Farmer’s Market down town Fort Collins, Colorado was even sweeter as I encountered this amazing mural just across the street. The autumn mood was definitely present and influencing my choices for dinner that evening. There’s a…

Day 7 of my three week Eat Local Challenge via Slow Food International held a special excitement. My son, a big city foodie in his own right, was driving up to join me for his first dinner during the challenge, and was excited to eat some good local grub. I wanted the menu to incorporate…

No way to resist – at least for me – this light and lovely pumpkin flan! It goes down easy, very willingly! after a spicy meal. I’m on a 3 week Eat Local Challenge via Slow Food International, and this dessert featured on Day Four night in my kitchen. All who are on the…

Launching into Day Three of the Eat Local Challenge and the breakfast I made has brought me the most joy so far on this three week (and probably beyond) ride! These sweet stacks of silver dollar pancakes began their history in 2013, when I grew the magical Glass Gem corn in our garden on the…

Day Two of my Eat Local Challenge! It began with a cup or two of that delicious locally roasted Columbian Peritus Coffee, then – a totally local vegetable frittata. Let me back up and just remind you that – for three weeks beginning October 16, I have taken the plunge to eat local foods for…

The last two days I’ve spent reveling in the Colorado autumn sun and gold, and singlemindedly gathering the following amazing goods, preparing my kitchen, heart and belly for three weeks (at least) of Eat Local planning, discovering, selecting, more planning, creating, cooking and eating amazing food grown in, near or very close to Fort Collins,…

Post navigation

"What a gift you give me, every time you offer up a seat - at the table in your heart." Margaret Gilfoyle

.

Come along for the ride? Receive Pachamama in your inbox

Come along for the ride? Receive Pachamama in your inbox

Join 244 other followers

Looking for something special?

Search

Archives

Archives

Pachamama's Beautiful Food on Instagram

Pachamama’s Beautiful Food ~ Cooking with the Elements

Margaret Gilfoyle trained and received initiations from indigenous healers of Peru, Brazil and Ecuador during the last decade - her first introduction to the presence of PACHAMAMA, Mother Earth to the Quechuan speaking people of South America. “Their traditions and beliefs in the Feminine Spirit which lived within the Earth itself rang true and deep within me.”

Pachamama and the Creator offer their gifts freely and abundantly within the intricate, infinitely beautiful web of life. In gratefulness of receiving these, we can learn more fully the joy of giving reciprocally what we have to offer in return. We honor Pachamama as we assist nature and people in respectful, sustainable ways. Cooking with love and the intention of bringing energy of peaceful joy as meals are prepared makes even the simplest cuisine and dishes very special to friends and family sitting down at your table, and assists the Earth's energy to resonate with more love, your love.